Last Sunday a friend brought pumpkin chocolate chip cookies to a meeting I attended. They were delicious and they got me so excited for Fall and pumpkin treats!
Since I’m ready to bring on Fall, I thought I’d share a favorite pumpkin bar recipe with you today.
To make it extra cute I used my mini bundt cake pans and added Hershey bar stems. I got this idea from Pinterest last year but cannot find the link to my inspiration anywhere right now. Once I find it, I will add the link here. I didn’t put frosting on my pumpkin shaped treats… but I’m thinking next time I will try that.
1 ½ cup flour
1 ¾ cup sugar
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp cloves
½ tsp salt
½ C oil
1 can pumpkin (15 oz)
Heat oven to 350 degrees.
Grease 9 x 13 inch baking pan.
In a large bowl, combine all bar ingredients.
Beat at low speed until moistened, then beat at medium speed until blended.
Pour into greased pan and spread evenly.
Bake at 350 degrees for 25 to 30 minutes, or until toothpick inserted in center comes out clean.
Cool completely before frosting.
(I just used canned Betty Crocker cream cheese frosting bc I was lazy)
2 cups powdered sugar
1/3 c butter, softened
1 package (3 oz.) cream cheese, softened
1 Tbs milk
1 tsp vanilla
Place all ingredients in a small bowl. Beat on high until smooth. Spread on cooled bars.
Yield: 24 bars
If you make these, let me know how it goes. If you have a good pumpkin recipe, share the link or the recipe in the comments.
Don’t forget to share any activities or favorite posts from this past week in our Kid’s Co-op Link up! I always enjoy seeing what you’ve been up to! Have a fabulous weekend… and wish me luck camping outside under the stars tomorrow night as a large and in charge 30 week pregnant lady 🙂